Effect of postharvest storage temperatures on the quality parameters of pistachio nuts

Pistachios from Italy and Turkey were stored at different temperatures (10, 20, and 30°C) and the moisture of the pistachios, the free fatty acids (FFA) content, the peroxide value, and triacylglycerols (TGs) composition of the extracted oils were evaluated. The content of FFA decreased during storage at 10°C and increased at 20 and 30°C. No differences between the peroxide values were found during storage at 10°C. A significant increase in the peroxide values was observed after 20 days at 20°C and 5 days at 30°C in both the Italian and Turkish samples. The main TGs found in the pistachio oil of both origins were OLO, OLL, OLP, LLL, LLP, OOP, OLLn, and OOO; these accounted for approximately 85% of the total TGs content. A decrease was observed in the amounts of TGs esterified with polyunsaturated fatty acids, such as LLP, OLP, LLL and OLL, and an increase of the relative amounts of TGs with monounsaturated and saturated fatty acids, such as OOO and OOP, with the increasing storage time and temperatures in both samples.

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Effect Of Temperature And Storage Time On The Nutritional Quality Of Olive Drupes: A Case Study

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2020.2.4.64 ◽

2020 ◽

Vol 2 (4) ◽

Author(s):

Enrico Finotti ◽

Loretta Gambelli ◽

Gioia Meysem Mili ◽

Gabrielle Lo Feudo ◽

Cinzia Benincasa ◽

...

Keyword(s):

Fatty Acids ◽

Sensory Analysis ◽

Nutritional Quality ◽

Storage Time ◽

Quality Parameters ◽

Effect Of Temperature ◽

Different Temperatures ◽

And Storage

In this study we evaluated the effect of temperature and time storage on the quality parameters of mono cultivar olive oil drupes. In particular, analyses of total free phenols, fatty acids, lipophilic and hydrophilic antioxidant capacity, sensory analysis, at different temperatures and different times of post harvest storage, were performed. All data obtained have been singularly processed by Functional Mathematical Index (FMI).

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109 Evaluation of Postharvest Quality Parameters in Lulo (Naranjilla) Stored at Different Temperatures

HortScience ◽

10.21273/hortsci.35.3.407e ◽

2000 ◽

Vol 35 (3) ◽

pp. 407E-407

Author(s):

J.G. Diaz ◽

J.E. Manzano-Méndez

Keyword(s):

Storage Time ◽

Color Index ◽

Storage Temperature ◽

Quality Parameters ◽

Fruit Weight ◽

Postharvest Quality ◽

Physical Parameters ◽

The Andes ◽

Different Temperatures ◽

Storage Temperatures

Lulo (Solanum quitoense L.) fruits grown at the Andes farms, T·chira State in Venezuela, were harvested at the mature green stage, selected, washed, and transported to the postharvest Lab. Fruits were stored in small commercial carton boxes in storage rooms at 5, 10, and 15 °C during 3 weeks. Chemical parameters such as solid soluble concentration (SSC), pH, tritatable acidity (TA), ratio SSC/TA, and physical parameters such as Color: L*, Hue, Chroma, color index (a+b)/L × 100, texture and fresh fruit weight loss (FFWL), in pulp extract and from the whole fruit were analyzed at the initial and at the end of each storage week. These characteristics ranged in the fellowing way: SSC: 749% ± 8.09% and its media of 8.02%, TA: 1.05%–1.18% for temperature and 1.01–1.27 for storage time with an average of 1.16% (expressed as citric acid), color index: 4.54–5.22 for storage time and 4.30–5.13 for storage temperatures with an average of 4.86, chroma: 6.21–6.63 for storage time and 6.00–6.55 for storage temperatures with an average of 6.36, FFWL: 1.30%–1.44% for storage temperature and 0.67%–2.11% for storage time .The SSC decreased with increasing the storage temperature. The TA, color index, and chroma decreased with the storage time and increased with storage time, the FFWL values increased with storage temperatures and with storage time.

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Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

Journal of the Fisheries Research Board of Canada ◽

10.1139/f78-078 ◽

1978 ◽

Vol 35 (4) ◽

pp. 452-456 ◽

Cited By ~ 8

Author(s):

J. R. Botta ◽

D. H. Shaw

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Peroxide Value ◽

Storage Time ◽

Mallotus Villosus ◽

Protein Nitrogen ◽

Capelin Mallotus Villosus ◽

Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽

10.3390/foods9101466 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1466

Author(s):

María Belén Linares ◽

Almudena Cózar ◽

María Dolores Garrido ◽

Herminia Vergara

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Storage Time ◽

Sensory Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

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Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

BioMed Research International ◽

10.1155/2014/232969 ◽

2014 ◽

Vol 2014 ◽

pp. 1-11 ◽

Cited By ~ 12

Author(s):

Md. Anowar Hossain ◽

Md. Masud Rana ◽

Yoshinobu Kimura ◽

Hairul Azman Roslan

Keyword(s):

Shelf Life ◽

Biochemical Parameters ◽

Storage Time ◽

Storage Temperature ◽

Starch Content ◽

Titratable Acidity ◽

Different Temperatures ◽

Soluble Solid ◽

Storage Temperatures ◽

Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

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Level of Fatty Acids, Selected Quality Traits of Longissimus Dorsi and Semimembranosus Muscles and Their Relationship with Fattening and Slaughter Performance in Polish Landrace Pigs

Annals of Animal Science ◽

10.2478/aoas-2013-0066 ◽

2014 ◽

Vol 14 (2) ◽

pp. 417-427 ◽

Cited By ~ 1

Author(s):

Grzegorz Żak ◽

Marek Pieszka ◽

Władysław Migdał

Keyword(s):

Fatty Acids ◽

Meat Quality ◽

Saturated Fatty Acids ◽

Quality Parameters ◽

Longissimus Dorsi ◽

Quality Traits ◽

Meat Quality Traits ◽

Slaughter Performance ◽

Soxhlet Method ◽

Meat Samples

Abstract The aim of this study was to perform a comprehensive analysis of the level of fatty acids and selected meat quality traits, as well as their association with fattening and slaughter performance in Polish Landrace pigs. The study was conducted for two muscles: musculus longissimus dorsi and musculus semimembranosus. The study used 100 Polish Landrace gilts. The experimental animals originated from nucleus farms located in Poland. Their parents were animals with a known status of the RYR 1 genotype (all animals were dominant homozygotes). Pigs were fattened, slaughtered and evaluated postmortem in piggeries of the Experimental Stations of the National Research Institute of Animal Production using test station procedures. After reaching 100 kg body weight, pigs were slaughtered and their half-carcasses dissected. Fattening and slaughter parameters were determined. Meat samples were analysed for crude fat using the Soxhlet method. The composition of higher fatty acids was determined by gas chromatography. Research results indicate that saturated fatty acids found in m. longissimus dorsi and m. semimembranosus were positively correlated to n-3 and n-6 PUFA . A similarly high correlation was observed between the level of UFA and n-6 and n-3 PUFA in the loin and ham. The fact that the proportions of some acids (e.g. n-6/n-3 PUFA ) fail to meet WHO standards requires making efforts to improve them. Likewise, selection work is necessary to improve IMF levels in meat. The low correlations between meat quality traits and fattening and slaughter performance suggest that quality parameters should be regarded as independent traits in pig improvement models. In order to limit meat quality traits in pig improvement models, it is necessary to make use of the correlations between them

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Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n1p197 ◽

2017 ◽

Vol 38 (1) ◽

pp. 197 ◽

Cited By ~ 1

Author(s):

Valmor Ziegler ◽

Cristiano Dietrich Ferreira ◽

Caroline Tuchtenhagen Rockembach ◽

Cláudio Martin Pereira de Pereira ◽

Maurício De Oliveira ◽

...

Keyword(s):

Fatty Acids ◽

Peroxide Value ◽

Purchase Intention ◽

Reducing Sugars ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Protein Solubility ◽

Chemical Properties ◽

Browning Index ◽

Roasting Process

Peanut grains are an excellent source of proteins and lipids. Before consumption, peanuts are subjected to a roasting process to acquire desirable sensory characteristics, in addition to eliminating microorganisms present. However, this processing step can cause various changes in lipid and protein fraction of grains, which are not totally elucidated in the literature. This study evaluated parameters such as the lipid acidity, peroxide value, primary (K232) and secondary (K270) products of lipid oxidation, fatty acid profile, reducing sugars, browning index, protein solubility, protein content and intention to purchase of peanut kernels with four colors of testa (striped, rose, red and black), subjected to the roasting process in microwave or oven. After processing, there was a reduction in lipid acidity and unsaturated fatty acids and an increase in saturated fatty acids, peroxide value, K232 and K270 in oil. There was a reduction in protein solubility and reducing sugars, with an increase in browning index. The purchase intention was higher for microwave-roasted red and rose peanut grains, which makes this form of processing interesting due to its convenience and speed.

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Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study

Journal of Analytical Methods in Chemistry ◽

10.1155/2016/7506807 ◽

2016 ◽

Vol 2016 ◽

pp. 1-10 ◽

Cited By ~ 3

Author(s):

Alfredo Escudero ◽

Natividad Ramos ◽

M. Dolores La Rubia ◽

Rafael Pacheco

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Virgin Olive Oil ◽

Quality Criteria ◽

Extra Virgin Olive Oil ◽

Storage Conditions ◽

Quality Parameters ◽

Different Temperatures ◽

Therapeutic Properties

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traSceability for the commercialization of the EVOO.

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Post-Harvest Conservation of Baby Corn Under Controlled Atmosphere and Refrigeration

Journal of Agricultural Science ◽

10.5539/jas.v11n15p78 ◽

2019 ◽

Vol 11 (15) ◽

pp. 78

Author(s):

Polyana Danyelle S. Silva ◽

Caik M. Batista ◽

Marcela C. Soares ◽

Wagner F. Mota ◽

Samy Pimenta

Keyword(s):

Storage Time ◽

Storage Condition ◽

Physicochemical Characteristics ◽

Quality Characteristics ◽

Controlled Atmosphere ◽

Production Chain ◽

Post Harvest ◽

Different Temperatures ◽

Temperature Controlled ◽

Storage Temperatures

The baby corn has been gaining ground in the market and arousing interest of producers. However, there is a barrier in its production chain due to the lack of scientific knowledge in the harvest and post-harvest strategies. Therefore, the objective of this study was to evaluate the changes in the physicochemical characteristics of the baby corn stored at different temperatures and under controlled atmosphere. The studies were performed at UNIMONTES with the ‘AG 1051’ baby corn spikletes. Two tests were performed, one considering the spikelets in the straw and the other with the husked spikelets. The tests were carried out under CRD, in a 2 × 2 × 6 factorial scheme, that is two storage temperatures (16 and 25 °C), two controlled atmosphere conditions (with and without PVC plastic wrap) and six evaluation periods (0, 3, 6, 9, 12 and 15 days after harvest) with four replications. The quality characteristics of the spikelets were analyzed in the post-harvest. the post-harvest quality preservation of baby corn in the straw and the husked ones was affected by temperature, controlled atmosphere and evaluation period. The best storage condition to maintain the main quality characteristics of the spikelets at post-harvest was observed at the temperature of 16 ºC with controlled atmosphere use. For the spikelets preserved with the presence of straw, the maximum storage time for maintenance of post-harvest characteristics was four days, and for spikelets stored without straw, the maximum storage time was two days and 12 hours, both at refrigerated temperature (16 °C) and under controlled atmosphere.

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Fatty Acid Composition of Egg Yolk from Chickens Fed a Diet including Marigold (Tagetes erectaL.)

Journal of Lipids ◽

10.1155/2014/564851 ◽

2014 ◽

Vol 2014 ◽

pp. 1-4 ◽

Cited By ~ 7

Author(s):

A. Altuntaş ◽

R. Aydin

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Egg Quality ◽

Control Diet ◽

Saturated Fatty Acids ◽

Egg Yolk ◽

Quality Parameters ◽

Laying Performance

The objective of this study was to determine the effects of diet supplemented with marigold on egg yolk fatty acid composition and egg quality parameters. Sixty hens were assigned into three groups and fed diets supplemented with 0 (control), 10 g kg−1, or 20 g kg−1marigold for 42 days. Eggs collected at the 6th week of the study were analyzed for fatty acid analysis. Laying performance, egg quality parameters, and feed intake were also evaluated. Yolk color scores in the group fed the 20 g kg−1marigold-supplemented diet were found greater than control (10.77 versus 9.77). Inclusion of 20 g kg−1marigold in diet influenced egg weights adversely compared to the control. Diet supplemented with 10 g kg−1or 20 g kg−1marigold increased the levels of C16:0 and C18:0 and decreased levels of C16:1 (n-7) and C18:1 (n-9) in the egg yolk. Also, diet including marigold increased total saturated fatty acids (SFA) and decreased monounsaturated fatty acids (MUFA) in the egg yolk.

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